Chicken Meatballs in Cranberry-Buckwheat Gravy
These tender chicken meatballs are simmered in a rich cranberry-buckwheat gravy, bringing a hint of nuttiness and deep flavor. Made with locally sourced chicken and cranberries, this dish celebrates Canadian homegrown ingredients during trade challenges.
The Taste of Winter Energy @ Montreal
2/11/2025
Servings: 6 Portions (24 Pieces)
INGREDIENTS
Marinated Chicken Meatballs
800g chicken (mix of breast and thigh)
1 red onion (200g), chopped
1/2 teaspoon black pepper
1/2 teaspoon coriander powder
1/8 teaspoon chili powder
Cranberry-Buckwheat Gravy
1 cup cranberries
1/4 teaspoon nutmeg powder
1/8 teaspoon cayenne pepper
1/8 teaspoon cinnamon powder
2 tablespoons olive oil (for pan-frying)
1 tablespoon maple syrup
1/2 teaspoon salt
Black pepper, to taste
1/2 tablespoon buckwheat
2 tablespoons water
1 cup chicken broth
1 cup almond milk
For Garnish
Fresh parsley, chopped
INSTRUCTIONS
1. In a food processor, blend the chicken, red onion, black pepper, coriander powder, and chili powder. Let the mixture marinate for at least 1 hour.
2. Form the mixture into meatballs, about 5 cm (2 inches) in diameter.
3. Heat 2 tablespoons of olive oil in a pan over medium heat. Add the meatballs and pan-fry for 3–5 minutes, turning occasionally, until golden brown. Remove from the pan and set aside.
4. In the same pan, add the chicken broth and almond milk. Stir in the cranberries, nutmeg, cayenne pepper, cinnamon, maple syrup, salt, and black pepper. Cook for 10 minutes, then add the buckwheat mixed with water to thicken the sauce.
5. Return the meatballs to the pan. Cover and simmer on low heat for 30 minutes, turning the meatballs occasionally to coat them in the sauce.
6. Garnish with freshly chopped parsley before serving.
Serve warm and enjoy!